A Mexican twist to a great veggie soup with tomatillos. Eliminate chicken and you have a marvelous vegan pleaser.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified


  • Place chicken, celery, onion, and chicken bouillon into a large soup pot and add water just to cover. Bring to a boil over high heat; reduce heat to low and let simmer until chicken breasts are no longer pink in the centers, 20 to 30 minutes. Transfer chicken to a plate and shred into medium-size pieces using 2 forks. Set aside.

  • Add vegetable broth, green beans, diced tomatoes with chiles, tomatillos, garlic, zucchini, jalapeno peppers, onions, bell peppers, poblano pepper, oregano, and cumin to the pot.

  • Puree roasted red peppers and chipotle peppers in adobo in a blender or food processor; add to soup and stir to combine. Cover and bring to a boil over high heat. Stir in shredded chicken. Reduce heat to low and let simmer, partly covered, for 30 minutes. Stir in cilantro, lime juice, and salt. Serve.

Nutrition Facts

95 calories; 1.5 g total fat; 20 mg cholesterol; 793 mg sodium. 10.9 g carbohydrates; 9.7 g protein; Full Nutrition